Sunday Morning Hash Browns

We parboil the potatoes before sauteing them with the rest of the hash brown ingredients to ensure every bite of this brunch staple is tender and fully cooked. And if you cook and peel the potatoes the night before, you don't have to get up at the crack of dawn to make these for breakfast.

Level:
Easy

Serves:
4

Advertisement - Continue Reading Below

Ingredients

1.50 lb. small all-purpose potatoes

3 tbsp. olive oil

1 large onion

0.75 tsp. Salt

0.25 tsp. freshly ground black pepper

1 green bell pepper

1 red bell pepper

Directions

In large pot of boiling water, cook potatoes 25 minutes, or until tender, but not falling apart. Drain. When cool enough to handle, peel and cut into 1/2-inch cubes.